Chicken Inasal

Commonly known simply as inasal, is a variant of the Filipino chicken dish known as lechon manok. It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. This is very popular in Bacolod but not many are selling it here in Cavite City.

Ingredients:

2 lbs chicken cut into serving pieces

2 tablespoons garlic minced

3/4 cup lemongrass chopped

1 cup coconut vinegar

1/2 cup lemon or calamansi juice

1 tablespoon salt

1/4 cup brown sugar

1 cup 7 Up

1/2 tablespoon ground black pepper

Basting Sauce:

3 tablespoons atsuete oil

1/2 cup margarine softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

Procedure:

In a large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, 7Up, and lemon juice.

Stir mixture. Marinade overnight.

In a bowl, combine margarine, atsuete oil, salt, and lemon juice then stir. Set aside.

Grill the chicken while basting generous amount of the margarine mixture.

Transfer the grilled chicken to a serving plate.

Tamarind Chicken

Ingredients: 

2 lbs boneless skinless chicken breast- cut into pieces

3 tbsp oil

1/3 cup tamarind juice 2 teaspoon tamarind paste + water

2 tbsp brown sugar

1 tbsp banana ketchup

1 tbsp white vinegar

1/3 cup soy sauce

pepper flakes

Procedure:

In a bowl mix tamarind juice, sugar, ketchup, vinegar and soy sauce. Add chicken pieces and martinat overnight. Heat up a large skillet over medium high heat. then pour in oil.

Add the chicken pieces and cook, stirring occasionally. When the chicken is almost friend add the marinate sauce and pepper flakes. Continue cooking until it dries up. Serve.

Asao de Carajay

Asao de Carajay, a “sankutiado” dish of pork , liver and chicken cooked in wok, flavored with  vinegar, atsuete for color and taste, bay leaf and camote, more of a cross between adobo and afritada but richer).

This is just an attempt to replicate it based on the ingredients described above. 

Ingredients:

2 lbs chicken (cut in pcs)

1 lb pork (cut in 1-1/2 inch squares)

1/4 kilo chicken liver

1 head garlic (crushed)

1 medium onion (chopped)

yellow camote, sliced and fried

vinegar

atsuete oil 

bay leaves

salt and pepper to taste

flour

cooking oil

Procedure:

Marinate chicken, liver and pork pieces in vinegar and garlic. Brown quickly in hot oil. Remove from pan. Saute garlic and onions. Add browned chicken, liver, pork and bayleaf. Add back marinate and simmer until tender.  Add salt and pepper according to taste. Add achuete oil. Add fried camote and let the sauce thickened more. Serve with rice.

Adobo with Potatoes

Traditional adobo with potatoes.

Ingredients:
1 kilo chicken, chop into serving pieces
2 medium size potatoes, quartered
1/4 cup vinegar
1/4 soy sauce
1 tsp. ground black pepper
1 tsp. brown sugar
2 pcs laurel leaf
1/2 cup water
1 small head garlic, minced
1 tbsp. cooking oil


Procedure:
Heat oil in a saucepan and saute garlic. After a minute add the chicken.
Stir fry the chicken until most of the liquid has evaporated.
Add in 1/2 cup of water, soy sauce, vinegar, laurel leaf and black pepper.
Cover and simmer for 15 minutes.
Add potatoes and simmer again until potatoes are cooked.
Season with sugar. Serve hot.

Big Ben’s Kitchen Adobong Tagalog Burritos

Want a quick ready to eat and baon-ready dish? Here is a recipe for you using Big Ben’s Kitchen Adobong Tagalog. Yes you heard it right chicken adobo in a bottle.

A burrito is a dish in Mexican cuisine that consists of tortilla with various fillings. It is wrapped into a closed-ended cylinder folded around the fillings. 

Ingredients:

3 cups java rice or garlic rice

6 large flour burritos, heated on a dry pan

1 bottle Big Ben's Kitchen Adobong Tagalog

2 pieces scrambled egg, sliced

tomatoes, chopped

iceberg lettuce, chopped

Sauce: 

1 tsp garlic, chopped

2 tbsp mayonnaise 

1/4 cup evap milk 

Procedure:

Sauce:

Mix the ingredients and set aside. 

Place burrito on a flat board. On top of burrito, layer 1/2 rice, adobo flakes, scrambled egg, tomatoes, lettuce. Roll up, tucking ends in. Serve with sauce. 

Note: You can wrap each tightly in foil and place on freezer. Just reheat in the microwave when you are ready to eat.

The chicken is so soft almost melts in your mouth. 

This adobo has this distinct yummy flavor because of the coconut oil.  

Worth the price of P200 per bottle.

-------------------------
RATING:
Taste - 5/5
Value for Money - 5/5
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Big Ben's Tapang Imus
Available at Big Ben's Kitchen located at 385 Medicion 1st D Imus, Cavite
Tel: 0915 137 1888
Facebook Account: Big Ben's Kitchen

Chicken Menudo

Chicken Menudo is a variation of the popular Filipino savory stew made of pork, hot dogs, potatoes, carrots, bell peppers in a thick tomato and liver sauce. This recipe uses cubed chicken breast.

Ingredients:
1/2 kg chicken breast, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium green bell pepper, diced
500 ml tomato sauce or tomato paste
1 can liver spread
1 medium onion, chopped
5 garlic cloves, chopped
grated cheese
2 pieces large hotdog (optional)
green peas (optional)

Marinade
2 bay leaves
1 cup Sprite
4 tablespoons soy sauce
2 tablespoons calamansi juice
ground black pepper


Procedure:
Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
Remove chicken from the marinade, drip dry.
Sauté garlic and onion, add chicken and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
Add tomato sauce, liver paste, carrots, potatoes and raisins, simmer.
Add peppers and adjust the seasoning.
Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Chicken Caldereta

Chicken Caldereta is chicken stewed in tomato sauce with potatoes, carrots, green peas and bell pepper,. Chicken can also be made into caldereta just like goat and beef. This is my version using chicken breast.

Ingredients:

1/2 kilo kg chicken breast, cut into bite size pieces
1/4 cup vinegar
salt and pepper to taste
minced garlic
1 medium onion, chopped
1 pouch tomato sauce
1 small can liver spread
2 pcs medium sized bell pepper, sliced into cubes
1/3 cup frozen green peas
2 medium potatoes, cube
1 small carrot, cubed
1/2 cup grated cheese

Procedure:
In a bowl combine vinegar, salt, pepper and garlic then mix thoroughly. Add the chicken cubes and mix well. Marinate for at least an hour.
Heat oil in a pan. Fry the potatoes and carrots are almost done. Set aside.
Drain the chicken from marinade and fry briefly in the oil. Set aside.
Saute the onion on medium heat until soft and translucent then add garlic from the marinade. Saute for a few minutes. Add chicken, the rest of the marinade, tomato sauce, bell pepper, liver spread . Mix well to combine. Add potatoes and peas. Simmer until potatoes and carrots are cooked. Add grated cheese, mix well until cheese has melted. Adjust seasoning and simmer for a minute or two. Serve.

Sesame Chicken

Sesame Chicken is an easy dish of chicken in sweet, savory sauce with sesame seeds.

 

Ingredients:
        3 boneless skinless chicken breast halves, pat dry with paper towels, cubed
        1/4 cup honey
        1/4 cup soy sauce
        1/2 cup water
        1 tbsps cornstarch
        1/2 tsp ground ginger
        1 tbsp sesame seeds

Procedure:
Cut chicken breast into bite size pieces. Heat a large non-stick skillet over medium-high heat. Cook chicken until no longer pink.Mix together honey, soy sauce, water, corn starch and ginger. Whisk until no corn starch lumps appear. Pour sauce mixture into skillet with chicken.Cook until sauce thickens slightly. Sprinkle with sesame seeds. Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

BBQ Chicken Yakitori (Grilled Skewered Chicken Balls)

Today I am sharing a Japanese inspired recipe but rather basting with sauce made of sake and mirin I used bottled bbq sauce while grilling it.

Chicken Yakitori are soft chicken meatballs skewered and grilled with sweet soy sauce.

Ingredients:

For chicken balls:
500 grams of ground chicken meat
2 eggs
1/2 teaspoon of salt
2 spoons of flour
1 white onion, grated or finely chopped
1 spoon of corn starch
6 spoons of bread crumbs
3 slits of sliced ginger
bamboo skewers
onion leeks, sliced into 2 inches

For sauce:
storebought bbq sauce

Procedure:
Mix the first eight ingredients together. Form small meat balls.
Boil 1 and 1/2 cup of water with slits of ginger place meat balls in  the pot, low the heat and boil.
Remove when it starts floating. Cool.

Thread 3 balls on a bamboo skewer with onion leeks in between, brush them with bbq sauce. Grill the skewers till golden brown, then flip them over, brush with bbq sauce again. Grill until done.


Tip: The key to soft and juicy meatballs is the grated onion and amount of fat in the ground chicken.

Sweet & Sour Chicken

Sweet and Sour Chicken is an easy and delicious recipe that calls for chicken and sweet and sour sauce. Traditional sweet and sour Filipino dishes uses fish or pork.

Ingredients:
chicken breast, sliced into cubes
calamansi juice
cornstarch
carrots, sliced
white onions, sliced
cucumber, sliced
green bellpepper, sliced
cooking oil
salt and pepper

For the sauce:
3 tbsp of vinegar
6 tbsp of brown sugar
1 tsp. of salt
1 tbsp of cornstarch
1 cup of water
dash of worchestire sauce

Procedure:
Marinate chicken pieces in salt, pepper and calamansi for about an hour. Coat in cornstarch and fry until golden brown. Set aside.

In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots, bellpepper and cucumber. Stir for a minute. Add onion. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Mix with chicken. Serve at once.

Chicken Adobo

One of the most popular Filipino recipe so I am featuring it again but this time the chicken only.

Chicken Adobo is a very easy dish to make wherein chicken pieces are simmered in a blend of soy sauce, garlic, vinegar, black pepper and bay leaf. 

Ingredients:

    1 whole chicken, cut into serving pieces (you can also use choice parts if you want)

    4 pcs dried bay leaves

    4 tbsp soy sauce

    2 tbsp vinegar

    1 head garlic, crushed

    1 to 2 cups water

    1/4 cup cooking oil

    1 tbsp white sugar

    whole peppercorn

    salt

Procedure:

In a large bowl, combine the soy sauce and garlic then marinade the chicken for at least 3 hours or overnight. Place the cooking oil in a pan. When the oil is hot enough, put  marinated chicken and  cook  until lightly brown. Pour remaining marinade. Add water, dried bay leaves and whole peppercorn. Bring to a boil then simmer for 30 minutes or until the chicken is tender. Add vinegar. Stir and cook for 10 minutes. Add salt and sugar. Serve.

NOTE: Adobo becomes yummier if you store it on the refrigerator and have it reheated.

Chicken Kebab

Chicken Kebab is simple delicious grilled chicken on skewers.

Ingredients:

1 can pineapple chunks in juice, undrained

soy sauce
3-4 pieces skinless, boneless chicken breast, cut into bite-size pieces
1 large green bell pepper, cut into bite-size pieces
1 large white onion, cut into bite-size pieces
salt and pepper

For basting:
garlic, minced
bottled bbq sauce
sugar
ketchup
oil
bamboo skewers, soaked in water

Procedure:

Marinate chicken in soy sauce, salt, pepper and pineapple juice in a large bowl. Cover the bowl with plastic wrap; allow to marinate in refrigerator for 8 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Drain the mixture over a bowl. Alternately thread the chicken, bell pepper, onion, and pineapple onto a skewer until each skewer is 3/4 full; repeat until all ingredients are used.

Mix all basting ingredients to your preference.
Cook the skewers on the grill, turning frequently, until the chicken is no longer pink in the center and the juices run clear while basting generously with the basting sauce as they cook. Serve.

Baked Rosemary Chicken

Home-made lunch ala Kenny Rogers ^_^

Ingredients:
2 tsp. of paprika
1 ½ tsp. of rosemary
1 tsp. of minced garlic
½ tsp. of coarse ground black pepper
2 tbsp. of olive oil or melted butter
1 tsp. of salt
6 chicken thighs

Procedure:
Mix all spices in a bowl with the olive oil or melted butter. Add chicken, mixing to coat every piece thoroughly. Coat roasting pan with oil. Arrange chicken in the pan. Bake at 375 degrees Fahrenheit until done for about 40 minutes. Serve with mashed potatoes and vegetable salad.

Adobong Balunbalunan

Adobong Balunbalunan is a popular "pulutan"/appetizer dish in the Philippines made of chicken gizzards.

Ingredients:
1/2 kilo chicken gizzard, cleaned and cut into pieces
1 head garlic, crushed
1 medium size onion, chopped
3 bay leaf
1/4 c. soy sauce
1/4 c. vinegar
salt and pepper

Procedure:
Boil gizzard in enough water. Drain and slice into small pieces. In a sauce pan add in vinegar, soy sauce, garlic, onion, pepper and bay leaf bring to a boil and simmer until chicken gizzard are tender. Do not throw the liquid. Saute gizzard, garlic and onions in oil using another pan. Add the liquid and wait until it thickens to nearly dry, season with salt as if needed.

Korean Style Fried Chicken

Korean Style Fried Chicken are double-fried chicken that gives a crisp and crunchy outside and tender then tossed in yummy sauce. This recipe is yummy but a bit tedious to make but worth the taste. 

 

Ingredients:
6 chicken drumsticks (or wings)

1 egg
1/3 cup corn flour
1/3 cup potato flour

Marinade:
1 tbsp cooking rice wine
1 tsp light soy sauce
1 tsp salt
1 tsp pepper
1/2 onion, sliced finely
3 cloves garlic, smashed

Sauce:
1-2 tbsps gochujang (Korean chilli paste) or more depending on how spicy you want
1 tbsp corn syrup
1/2 tbsp sugar
1 1/2 tbsps plum sauce
1 tsp white vinegar
2 tsps light soy sauce

Procedure:

Rinse the chicken drumsticks in cold water and then pat dry lightly.

Combine marinade ingredients and marinade the chicken drumsticks for an hour or overnight. Heat enough oil for deep-frying.  Add in the egg, corn flour and potato flour and mix well. Coat each drumstick evenly.

Once the oil is hot, turn heat to medium heat and fry the chicken drumsticks for about 8 minutes or until 3/4 cooked.  Remove from oil and drain on paper towels. After about 10 minutes, deep-fry again for 5 minutes on medium heat then high for another 5 minutes.  Remove from oil and drain on some paper towels.

Mix sauce ingredients in a bowl.  Do a taste test and add more sugar or soy or gochujang depending on your preferences. Add the sauce mixture into the wok or pan and bring to a boil. Let cool. Place the chicken drumsticks in a container with cover pour sauce, cover and shake. Serve immediately .

Stirfried Chicken with Baby Corn and Bell Peppers

Stir Fried Chicken with Baby Corn and Bell Peppers is a very simple chicken and vegetable dish. 

Ingredients:
150 grams boneless chicken, sliced
1 green bellpepper, cut in square
5 garlic cloves, crushed
1 can baby corn, cut into bite size pieces
Oyster sauce
Soy sauce
Oil
Salt
Pepper
Dash of Sugar
Cornflour dissolve in water
water or chicken stock

Procedure:
Heat oil till it smokes, add garlic and stir. Add chicken, salt and pepper and stir fry till chicken changes color.
Remove chicken from wok. Add baby corn and bellpepper to the same wok, stir fry till done.
Stir in chicken, oyster sauce, soy sauce, add stock/water and bring to boil. Reduce heat and cook covered for a few more minutes till chicken is done. Add sugar.  Dissolve cornflour in cold water and add to wok keep stirring so that the sauce thickens slightly.Serve.

Rellenong Manok

A festive way of cooking whole boneless chicken for occasion like New Year.

Rellenong Manok is a deboned whole chicken stuffed with yummy meat mixture and baked until golden brown. Making this dish takes effort but definitely the end product is worth it. Yummy!

Ingredients:
1 whole chicken, deboned
2 tbsps calamansi juice
2 tbsps soy sauce
salt and pepper

Stuffing:
1/2 kilo ground chicken
1 cup ham, diced
1 medium sized carrots, minced
4 pieces of sliced bread cut into cubes dipped in milk
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/3 cup raisins
1/2 cup cheese, cut into small cubes
2 eggs, beaten
2 tbsp soy sauce
1 tbsp sugar
salt and pepper to taste
melted butter

Procedure:
Marinate chicken in calamansi juice, soy sauce, salt and pepper overnight in the refrigerator.

In a bowl, mix all stuffing ingredients. Stuff chicken then sew the cavity opening and tie the wings and leg. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. Open the foil. (This is how the chicken will look)

Rub chicken with butter and put back in oven until golden brown.

Chicken Curry

Chicken Curry is dish wherein chicken is cooked in coconut milk with curry. It has been customary at our home to add potatoes and carrots.


Ingredients:
1/2 kilo chicken, cut into serving pieces
1 cup coconut milk
3-4 tbsps curry powder or paste
1 medium potato, sliced
1 carrot, sliced
garlic cloves, crushed
1 small white, chopped
green chili pepper (optional)
fish sauce
cooking oil

Procedure:
In a pan, fry potatoes and carrots, set aside. Sauté garlic and onions in oil for 2 minutes. Stir chicken and fry until light brown. Mix curry powder and let simmer for a few minutes. Add coconut milk and just before it thickens add back potatoes, carrots and green chilis. Serve with hot rice.

Sinampalukang Manok

Today I am sharing the recipe of one of my all time fave chicken dish.

Sinampalukang Manok is one of the oldest traditional Filipino recipe. It is sour soup made with chicken and flavored with young tamarind leaves The young tamarind leaves aside from the juice of unripe tamarind fruits gives it a unique distinct sour taste.

Ingredients:
1/2 kilo chicken, cut into serving pieces
2 tbsp. cooking oil
3 cloves garlic, minced
1 large onion, sliced
1 cup sliced baguio beans
2 medium-size tomatoes, sliced
fish sauce to taste
3 cups water
3 tbsp tamarind soup base
1 cup tamarind leaves

Procedure:
Saute garlic in cooking oil until golden brown, add the onion and tomatoes.
Add the chicken, stir fry and season with fish sauce.
Add water and bring to a boil.
Simmer for almost 20 minutes until chicken is tender.
Add baguio beans. Cover and cook for 2 minutes.
Add tamarind leaves and tamarind soup base, bring to a boil then turn off the heat. Serve hot with rice.

Manok sa Gisantes

Manok sa Gisantes or Chicken with Green Peas is a delicious and simple chicken dish with green peas.

Ingredients:
1 whole chicken, cut into serving pieces
5 cloves garlic, minced
1 large onion, sliced
1 can green peas
3 tbsp oil
2 tbsp soy sauce
2 cups water
salt and pepper
laurel leaves
atsuete oil

Procedure:
Saute garlic and onions. Add chicken and water after boil simmer until chicken is almost cook. Add laurel leaves, achuete oil, green peas, soy sauce, salt and pepper and simmer for 10 more minutes.